“As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.” ~Leslie Newman
Soup makes me happy and Miso is delicious, pure and simple. It is a “super food” and used to reduce the risk of degenerative disease, contribute to overall health and add exceptional flavor and depth to food. Miso can be a potent medicine in the fight against a variety of Western ailments, in fact, I found 10 benefits to miso that I’d like to share with you:
The 10 scientifically researched benefits of eating miso
1. Contains all essential amino acids, making it a complete protein.
2. Stimulates the secretion of digestive fluids in the stomach.
3. Restores beneficial probiotics to the intestines.
4. Aids in the digestion and assimilation of other foods in the intestines.
5. Is a good vegetable-quality source of B vitamins (especially B12).
6. Strengthens the quality of blood and lymph fluid.
7. Reduces risk for breast, prostate, lung and colon cancers.
8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
9. Strengthens the immune system and helps to lower LDL cholesterol.
10. High in antioxidants that protects against free radicals.
Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, which can be cooked with cubed root vegetables, wakame sea vegetable and dark leafy greens during the colder months. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.
Here is a great Miso soup recipe to help you embrace miso.
Warm up with this fast and easy miso noodle soup. It will be ready in 10 minutes!
Author: SpicieFoodie.com & Nancy Lopez-McHugh
- udon noodles (or rice noodles of choice)
- 1 tbsp. red miso paste
- 2 small individual packs of Shimaya – Dashinomoto (soup stock), or other broth of choice
- 4 cups or 1 Lt. of water
- small handful cut bok choy
- chile flakes, optional
- any vegetables of choice, thinly sliced or pre-cooked (I used scallions & shaved carrots)
- cubed firm tofu (optional)
- Follow the package instructions for noodles. Once boiled and drained, rinse in cold water and set aside. (precooked noodles will reduce cooking time)
- While the noodles are boiling begin simmering the broth. In a large pot combine the Shimaya – Dashinomoto (soup stock) and 3.5 cups of water, bring to a soft boil. Add bok choy and any vegetables of choice and continue simmering.
- Combine the remaining water and miso paste until it breaks up completely. Once vegetables and noodles are cooked mix the miso into the pot
- Next add the noodles, and give the pot a good stir. Before serving sprinkle in some chili flakes if using.